CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Spices, Dips |
8 |
Servings |
INGREDIENTS
1 |
tb |
Wasabi powder |
1 |
|
Gingerroot section, minced |
1 |
tb |
Lemon juice |
1 1/2 |
ts |
Water |
1/4 |
c |
Butter unsalted, room temp. |
1 |
ts |
Salt Kosher |
INSTRUCTIONS
Mix water and wasabi powder then let stand for 5 minutes. Chop the
gingerroot then add the butter and process until creamy. Add the wasabi
paste, lemon juice, and salt then process until smooth. Scrape all the
mixture onto a sheet of waxed paper then shape into a small log about 2
inches long. Refrigerate until firm. To serve, cut into 1/4 inch sections
and melt over hot fish or beef. Will keep several days if refrigerated.
Makes about 1/4 cup.....enough for 8 servings.
Serve over grilled fish or beef. Green color is particularly attractive on
salmon.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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